Go Back

Potato soup

A cozy, creamy potato soup made with tender potatoes, aromatics, cream, and cheese—comforting, simple, and perfect for cold-weather cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Soup
Cuisine American
Servings 6 Servings
Calories 360 kcal

Ingredients
  

  • Base Ingredients
  • 2 tbsp butter — Adds richness and helps soften aromatics.
  • 1 tbsp olive oil — Prevents the butter from burning.
  • 1 large yellow onion diced — Builds savory flavor.
  • 3 cloves garlic minced — Fragrant and essential.
  • Potatoes & Broth
  • 6 medium russet potatoes peeled and diced — Starchy potatoes make the soup extra creamy.
  • 4 cups chicken or vegetable broth — Forms the flavorful base for your soup recipe.
  • 1 tsp seasoning with salt — Adjust to taste; potatoes need a good amount of salt.
  • ½ tsp freshly cracked pepper — Adds depth.
  • Creamy Finish
  • 1 cup heavy cream — Creates that rich silky texture.
  • 1 cup shredded cheese cheddar cheese recommended — Melts into the soup for extra comfort.
  • Optional Flavor Boosters
  • ½ tsp smoked paprika — Adds warmth and subtle smokiness.
  • 1 tsp dried thyme — A classic herb that pairs beautifully with potatoes.
  • Toppings Highly Recommended!
  • Green onions sliced
  • Sour cream
  • Extra shredded cheese
  • Bacon bits optional, skip for vegetarian
  • Croutons or crispy fried onions

Instructions
 

  • Sauté the Aromatics
  • Place a Dutch oven over medium heat. Melt butter with olive oil, then add onions.
  • Cook 5–6 minutes, stirring occasionally until soft and translucent.
  • Add garlic and cook 30 seconds until fragrant.
  • (The smell will tell you it’s ready—even before you peek at the pan.)
  • Add Potatoes & Broth
  • Stir in diced potatoes, broth, seasoning with salt, and pepper.
  • Bring to a gentle boil, then reduce heat to medium and simmer.
  • Cook 15–20 minutes, or until potatoes are fork-tender.
  • Your kitchen will smell warm, savory, and impossible to resist.
  • Partially Blend for Creaminess
  • Use an immersion blender to blend about half the soup directly in the pot.
  • This keeps some chunks while adding silky body.
  • Don’t worry if this is your first time blending soup—just pulse lightly until your desired texture is reached.
  • Stir in Cream & Cheese
  • Pour in heavy cream and sprinkle in shredded cheese.
  • Stir until melted and the soup becomes thick, creamy, and luxurious.
  • Taste and adjust seasoning with salt or pepper as needed.
  • (Yes, this is absolutely the moment for a little “quality control taste-test.”)
  • Serve Warm With Toppings
  • Ladle into bowls and finish with green onions, sour cream, shredded cheese, or anything else you love.
  • The steam, the color, the cozy warmth—this is comfort in a bowl.

Notes

  • Don’t rush the simmer; potatoes need time to soften and release starch.
  • Blend gradually to avoid a gummy texture.
  • Potatoes absorb salt, so season at each stage and adjust to taste.
  • Add cream off heat if needed to prevent curdling.
  • Use room-temperature cream for smoother incorporation.
Keyword potato soup recipe, creamy potato soup, soup recipe, Dutch oven soup, cheddar cheese potato soup, heavy cream soup, comfort food soup